Eating in the hall, that is, in-store consumption, is a major landscape in the food culture. If you remove this scenery, do not provide the tables and chairs to be used for the church, just keep the kitchen, specialize in takeaway, what would such a restaurant look like?
On the 26th, Minhang District Market Supervision Bureau issued Shanghai's first “shared kitchen†food business license to Shanghai Minji Catering Co., Ltd., and another brand new catering business began trial operation.
At noon that day, consumers had a single Korean-style beef bibimbap and fried dumplings through the takeaway platform. The “shared kitchen†in the Kaide Qibao Shopping Plaza in Minhang District was immediately busy. Unlike traditional restaurants, the chef does not pass the meal to the “running hall†but “walks the back door†– placing the stainless steel bowl in the tray and handing it to the waiting passer through a window. The passer-by walked through an internal passage of more than a dozen meters and sent the tray through the window to a place called the “meal-packing roomâ€. There, there is a dedicated packer who is responsible for the final dispensing and packaging of the meal.
The reporter noted that at present, there are two merchants in the “shared kitchenâ€, one specializing in rice and bibimbap, and the other specializing in coffee and other beverages. Each of them has its own kitchen with an area of ​​more than ten square meters. Meter. Other spaces belong to the common area of ​​the “shared kitchenâ€, which is mainly used for food delivery and for internal staff. In the public area of ​​the entire “shared kitchenâ€, there is no table and chair, which reflects the “determination†of taking a takeaway.
Shi Xiaoming, the founder of “Shared Kitchenâ€, admitted that there is indeed a big market for Tangtang, but in the fast food industry, Tang’s model has high “cost points†such as high cost and low efficiency, and it is transformed into a model of take-away and more realistic. The direction of future development.
For the new format of "shared kitchen", the regulatory authorities did not be very surprised this time.
The reporter learned from the Minhang District Market Supervision Bureau that the company only went to the registration window for consultation in early April this year, but quickly passed the risk assessment. After the renovation of the company, the application form for the food business license was officially submitted from June 21 to It took only 5 days to approve the approval on the 25th.
Peng Yu, chief of the Registration and Licensing Section of Minhang District Market Supervision Bureau, said that the “shared kitchen†format has emerged in some cities across the country, and sooner or later it will appear in Shanghai, where the takeaway market is booming. Therefore, the regulatory authorities did a good job in the early stage of the investigation, and even took the initiative to do “homework†for the company. When they came to the window for consultation, they could clearly tell the “shared kitchen†where the food safety risk points and how to strengthen the control, so that Enterprises can adjust to the market faster as soon as they meet the requirements for certification.
The person in charge of the Minhang District Market Supervision Bureau stated that as long as it meets the requirements of relevant laws and regulations such as food safety, the examination and approval department is open to the new business. As far as supervision is concerned, in the context of increasingly scarce resources in urban areas, “shared kitchens†also have the advantage of occupying less space and are a good channel for diverting unlicensed food and beverages into formal operations. Eligible kitchens can be “packaged†for approval, improving the efficiency of government departments, and meeting the needs of market players as soon as possible.
Shenzhen MovingComm Technology Co., Ltd. , https://www.movingcommiot.com